Ingredients

Instructions

  1. Combine eggs, milk and oil in a 2-quart mixing bowl.
  2. Mix well with wire whisk.
  3. In small bowl, combine flour, sugar and salt.
  4. Mix well.
  5. Using wire whisk, mix flour mixture into egg mixture.
  6. Let rest for about 10-15 minutes.
  7. Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
  8. Preheat skillet over medium high heat.
  9. Pour about 1/4 cup of batter onto hot skillet.
  10. With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
  11. Cook until edges just start to brown.
  12. Carefully flip pancake over with a thin spatula. (I like to use a wide one).
  13. Cook turned crêpe about 20 seconds or until lightly browned.
  14. Slide onto plate to cool.
  15. Continue cooking remaining batter using same method.
  16. Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.